Vegetarian Hot & Sour Soup
This vegetarian hot and sour soup is a meat-free version of a Chinese takeout favorite, with plenty of umami from dried shiitake mushrooms.
Servings: 8
Calories: 66kcal
Ingredients
- 0.35 oz. dried lily flowers (rehydrated, ½ cup after rehydrating)
- 0.35 oz. dried wood ear mushrooms (½ cup after rehydrating & slicing)
- 0.7 oz. dried shiitake mushrooms (⅔ cup after rehydrating & slicing)
- 3 oz. spiced dry tofu
- 4 oz. fresh firm tofu
- 7 cups vegetable or mushroom stock
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon sugar
- 1-2 dried red chili peppers (deseeded and chopped, optional)
- 1-2 teaspoons ground white pepper (or to taste)
- 1 1/2 teaspoons mushroom flavored dark soy sauce (or regular dark soy sauce)
- 1 tablespoon light soy sauce (or seasoned soy sauce)
- 1 teaspoon sesame oil
- 5 oz. bamboo shoots (1 small can)
- 1/4-1/3 cup white vinegar
- 1/4 cup cornstarch (mixed with 1/4 cup/60 ml water)
- 1 large egg (beaten)
- 1 scallion (chopped)
Instructions
- In separate bowls, soak the dried lily flowers, wood ears, and shiitake mushrooms in 1 cup of hot water each for 1 hour, until hydrated. Reserve the shiitake mushroom soaking water.
- Trim the tough ends off the lily flowers and cut them in half. Roughly chop the wood ears, and thinly slice the shiitake mushrooms. Cut the spiced tofu into thin 2 inch-long slices. Cut the tofu into ¼ inch thick pieces, also about 2 inches long.
- Add the stock and strained mushroom soaking water to a large soup pot, and bring to a boil. Add the salt, sugar, dried chili pepper (if using), white pepper, dark soy sauce, light soy sauce, and sesame oil.
- Next, add the lily flowers, wood ears, shiitake mushrooms, and bamboo shoots. Bring the soup to a simmer, and stir in the spiced tofu, firm tofu, and vinegar.
- Combine the cornstarch with ¼ cup water to make a slurry. Ensure it’s well-combined, as the cornstarch tends to settle to the bottom of the bowl.
- Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while slowly drizzling in the cornstarch slurry. This prevents the cornstarch from clumping. Simmer for another 30 seconds to thicken. (You can make/add more cornstarch slurry if you like your soup thicker, but don’t go overboard!)
- Taste the soup and adjust seasonings to your preference. Add more white pepper if you like it spicier. You can also add more vinegar, soy sauce, or salt.
- With the soup simmering/bubbling lightly, stir the soup in a circular motion once again. Slowly pour the beaten egg into the soup in a thin stream. When the egg is cooked, add the scallions, and serve!
Nutrition
Calories: 66kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 943mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 503IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg